Directions
Sauté or microwave the diced bacon until just crisp. Drain and set aside. Toss the onion and celery in a large, microwave-safe bowl with the oil and salt. Place on a sheet pan and roast at 400°F. for 25 minutes. Distribute the cubed O.S.M. bread over the vegetables, return to the oven, and finish roasting for an additional 10 minutes.

Return the vegetables and bread to the bowl and add the granola, green apple, bacon, walnuts or pecans, eggs, sage, lemon peel, parsley and black pepper. Heat the stock and add a cup or more to moisten well. Combine thoroughly, by hand if needed, in order to break up the bread cubes and soften granola. Heat the stuffing in a microwave on high power for 6 minutes.

At this point, you can either roast the stuffing separately alongside the turkey or in the cavity. If you choose to do the latter, a reusable organic cotton produce bag is a good, no fuss method: place the stuffing while still hot in the bag, and place the bag into an oiled, seasoned, 10 to 12 pound turkey. Otherwise, stuff the cavity (while the stuffing is still hot), place the turkey on a rack in a roasting pan and roast in a preheated 400°F. oven for 45 minutes. Reduce heat to 350°F. and continue cooking for an hour to an hour and a quarter or until internal temperature registers 170°F.

Sunday, 16 June 2013

Elizabeth Binder is a native South African and graduate of the Christina Martin School of Food and Wine in her hometown of Durban. After establishing an enviable career in her home country, her talent and skill took her to kitchens around the globe, eventually landing her in San Francisco. Positions at Jardinière and Bizou led to a partnership in 2006 with Christopher Loza, with whom she opened Bar Bambino, an Italian-inspired venue that would become one of the Mission District’s most lauded restaurants.
Lizzie recently competed through 14 high-stress episodes of the tenth season of Top Chef: Seattle, the Emmy and James Beard Award-winning series on Bravo. She very graciously developed the following four irresistible recipes for Bunnery Natural Foods. Thanks, Lizzie!

Saturday, 15 June 2013

from Chef Elizabeth Binder
This recipe for cured salmon uses vodka, dill and grated beets to stain, cure and flavor the salmon. These ingredients are typical of the cuisines of Eastern Europe with a touch of salt, sugar and orange zest. I love to serve this salmon thinly sliced with Bunnery Natural Foods O.S.M Waffles and crème fraîche.

Directions
Place the scaled and deboned salmon on a chopping board with skin side facing down. Mix salt and sugar and rub evenly over both sides of the fish. In a small bowl combine the grated beets, orange zest, vodka and dill. Press the mixture all over the salmon and wrap fish entirely in cheesecloth. Place skin side down on a pastry rack over a baking tray and weight the salmon by placing either a plate or a large can of olive oil on it.
Chill for 36 hours or until the fish is firm to the touch when pressed, at which point it is cured throughout. Unwrap, remove the coating and slice thinly.
Serve with fresh sour cream or crème fraîche, over warm Bunnery Natural Foods O.S.M waffles or pancakes with a sprinkle of crushed salt. This salmon recipe makes enough for six to eight, so prepare waffles or pancakes according to how many people you’re serving.

Directions
For the filling, rinse boysenberries with water and drain. Place in a saucepan with remaining filling ingredients. Bring to a boil then reduce to a simmer for about 10 minutes or until thick. Cool completely.
For the cobbler dough, preheat the oven to 350°F and line a 9” x 9” baking pan with parchment paper and set aside. Combine, flour, O.S.M. Oatmeal, thyme and salt in a large mixing bowl. Beat butter until soft and creamy, adding sugar slowly and beating until well creamed. Add eggs and vanilla and beat to combine. Add flour mixture and stir until just incorporated (don’t over-work). If the dough is sticky, either flour your hands or refrigerate until it firms a bit. Press slightly over half the dough into the baking pan and cover with boysenberry filling. Flatten remaining dough between your palms and layer on top of filling to cover completely. Bake for 50-60 minutes, rotating pan at half time. Cool completely, refrigerate until cold and cut into bars.

Directions
Choose the ripest and most fragrant strawberries, remove stems and halve or quarter. Place in a bowl, toss with a splash of liqueur and a generous pinch crushed sea salt, and allow to macerate for a good half hour.
With an electric mixer or hand whisk beat the mascarpone, heavy whipping cream and sugar until thickened to the consistency of firmly whipped cream (do not to over whip or it will curdle). Cover and chill.
Bake the Bunnery Natural Foods double chocolate waffles or pancakes according to directions and layer with the whipped mascarpone cream and the macerated strawberries and their juice. Finish by shaving dark chocolate over the top with a vegetable peeler or microplane.

Directions
Preheat oven to 375°F. Line baking sheets with parchment paper.
In an electric mixer bowl, beat the butter with a paddle at medium speed until smooth and creamy. Add the sugars slowly, beating constantly for about 3 to 5 minutes. Add the salt, then the egg and beat until well blended.
Reduce the mixer speed to low and add the flour, mixing only until incorporated. Steadily add the granola. Stop the mixer when the granola mixture is blended into the batter.
Scoop out about two tablespoons full of dough, pack between your palms and arrange in mounds on the baking sheets, flattening slightly with your fingertips.
Bake for approximately 15 minutes or until light golden brown. Allow to cool before transferring from baking sheets. Store cookies in an airtight container at room temperature.

Thursday, 11 April 2013

curry recipe courtesy of Roberta Sabban, Palm Beach Daily Newsserves: 4 to 6
Most people think of rice when curry is on the menu, but we love this variation that uses a fresh, crisp waffle to float this quick weekday dish. The ‘barijah’ is a small traditional fishing boat of India, perfect to land your catch of shrimp. Try this easy, classic curry with Bunnery Natural Foods’ nutty Original O.S.M. Pancake & Waffle Mix, or for a coconut lover’s version, with our Coconut-Vanilla Pancake & Waffle Mix.

Friday, 5 April 2013

‘Hala kahaki’ is Hawaiian for ‘pineapple,’ and we guarantee this delicious dessert will transport you to an island luau on the beach, complete with sunset. Depending on the size of your pineapple, adjust the pancake recipe to make twice the number of pancakes as you have pineapple slices.Ingredients
• one recipe (give or take) Bunnery Natural Foods Coconut-Vanilla Pancake Mix
• grilled pineapple slices
• unsalted butter, melted
• flaked, unsweetened coconut, toasted

Grill pineapple and set aside; keep warm. Prepare Bunnery Natural Foods Coconut-Vanilla Pancake Mix and make small pancakes of about the same diameter as the pineapple slices, two for each slice, or however you wish to stack them. Sandwich a slice of pineapple between two pancakes, garnish with a little whipped butter or drizzle with melted butter and scatter with toasted coconut to taste. Skewer with a paper umbrella and ‘Hele mei hoohiwahiwa!’ (‘Come celebrate!’)

Grilled Pineapple
1 fresh pineapple, peeled and sliced into 1” thick rounds
¼ teaspoon honey
3 tablespoons melted butter
pinch of salt, or to taste
Place all in zip lock bag, shake well and marinate overnight. Grill on outdoor grill or indoor electric grill 2 to 3 minutes per side or until heated through and grill marks appear.

Directions
Place the sugar cubes in the brandy or rum and set aside. Prepare a recipe of Bunnery Natural Foods Double Chocolate Pancake & Waffle Mix to make 4 waffles or pancakes and divide among 4 heated plates. Scatter ¼ cup of candied orange peel over each and drizzle with warm orange sauce. Place one brandy-soaked sugar cube in the center of each waffle and ignite with a long kitchen match. Serve immediately, while still flaming.

Candied Orange Peel
(adapted from Food Network Kitchens)
makes about 2 cups peel
You can skip this process entirely if you prefer to buy commercially prepared candied orange peel, but the recipe isn’t difficult and you’ll have peels left over to coat with chocolate – or just eat by themselves.Ingredients
• 6 large thick-skinned oranges
• 4½ cups sugar, plus extra for coating
• 1½ cups water

Directions
Slice the stem and blossom ends from the oranges and score the peels into quarters without cutting into the pulp. Remove the peel and white pith of the orange in sections and cut into ¼-inch wide strips. Set orange pulp aside for another use. Cover the peel with cold water in a large saucepan and bring to a boil over high heat. Pour off water and repeat. Remove the orange peels from the pan.
Dissolve the sugar with 1½ cups water in the pan and bring to a simmer. Cook for 8 to 9 minutes, or until the syrup reaches 230°F. Add the peels and reduce heat to simmer. Cook without stirring for roughly 45 minutes, until the peels turn translucent (swirl if necessary to evenly distribute the peels). Drain the peels the peels and roll in sugar. Dry for 4 to 5 hours on a rack and store under sugar. Reserve the syrup for another use.

Orange Sauce
• 1½ cups freshly squeezed orange juice
• 2 tablespoons sugar
• 2 teaspoons grated orange zest
• 2 tablespoons Grand Marnier
Bring the orange juice to a boil in a saucepan over high heat. Add the sugar and orange zest, reduce heat to simmer and cook until the sugar is dissolved and the liquid is slightly reduced, about 5 minutes. Remove from heat and add the Grand Marnier. Set aside and keep warm.

Directions
Preheat oven to 375°F.
Whisk together flour, baking soda and salt in a small bowl. Beat butter, sugars, and vanilla together in a medium bowl at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. Reduce speed to low, then add flour mixture and mix until just combined. Stir in granola and chocolate chips.
Drop 18 mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto ungreased baking sheets, then pat each into a 2½-inch round. Bake cookies, switching position of sheets halfway through baking, until pale golden, about 13 minutes. Cool on sheets 1 minute, then transfer to racks to cool completely. Makes 18 large Granola Cookies.

Directions
Blend one tablespoon orange juice into yogurt. Combine remaining orange juice with powdered sugar and berries in a saucepan and heat gently until berries begin to break down and a syrup forms, about 10 minutes. Let cool.
To serve, layer granola, berries & yogurt in glass bowls or parfait glasses, ending with a layer of fruit at the top of the parfait. Or substitute fresh fruits for frozen, keeping fruit on top of the parfait. Finish with a sprinkle of granola.

Thursday, 31 January 2013

O.S.M. Bread, baked for decades at our Jackson Hole, Wyoming restaurant, The Bunnery Bakery & Restaurant, is beloved by locals and one of our most enduring products. The recipe, created in the earliest days of The Bunnery, first appeared in print in 1981. We still use that original recipe, reproduced below, for this wholesome, delicious bread that is the foundation of several of The Bunnery’s menu items and one of our most popular baked goods take-home items. So if you’re not in the neighborhood and can’t stop by to pick up a loaf, try this recipe at home.

Directions
Bring the water to a temperature of at least 95°F but no more than 105°F. Stir in the honey. Add the yeast and stir until dissolved. While the yeast is proofing, add the oil. When the yeast rises to the surface and starts to foam, add 3 cups of the flour and beat for 100 strokes until the batter is smooth and glossy. Cover and let rise for twenty minutes.

Stir the oats, sunflower seeds, millet and salt into the dough, which will be spongy at this point. Add a cup of the remaining flour and stir well. Gradually add the rest of the flour until the dough becomes too stiff to stir. The quantity of flour needed to reach this point may vary depending on weather. Turn onto a lightly floured counter and knead for about 10 minutes. The dough should be soft but not sticky. Cover and allow to rise until doubled.

Punch down the dough and knead lightly for about 5 minutes. Shape into loaves. Place in papered and lightly oiled pans, and allow to rise again until doubled. Preheat the oven to 350° and bake for about 40 minutes until loaves are nicely browned and sound hollow when tapped. Cool on a wire rack.

Pour into pan, smoothing to edges. Sprinkle generously with cinnamon sugar. Make sure the sugar has a good punch of cinnamon. Bake about 40 minutes or until just done. Remove from oven and immediately, while still hot, squeeze honey to taste over the top and sprinkle a small amount of extra granola over the surface. Let cool slightly and serve warm. Slices of Apple Granola Breakfast Cake make a great snack for a school lunch, and try toasted the day after for a quick, delicious breakfast.

Directions
Preheat oven to 375°F.
Blend granola with all dry ingredients in a large bowl. In a separate bowl mix together the milk, the eggs and brown sugar. Add the melted butter and then incorporate into the dry ingredients until well blended.

Fill a non-stick or lined, 12-muffin baking tin halfway with batter. Sprinkle each mold with fresh blueberries and add another layer of batter to fill to about three-quarters. Sprinkle with extra granola (Banana Honey-Nut Granola is best for this) and bake for a maximum of 20 minutes. Remove from oven and allow to cool. Remove from baking tins as soon as cool enough to handle and serve warm.

Bunnery Natural Foods Original and Banana Honey-Nut Granola can be used in equal proportions.

Directions
Place the O.S.M. cereal and orange juice in a container and cover; refrigerate and soak overnight. When ready to serve the next morning, stir the grated apple, cinnamon, yogurt and half of the toasted nuts (and coconut, if using) into the moistened cereal. Spoon into bowls and garnish with strawberries, star fruit and remaining nuts. Drizzle with a ribbon of honey or maple syrup.

Directions
Preheat oven to 375°F.
Combine the granola with all the dry ingredients in a large bowl. In a separate bowl mix well together the buttermilk, eggs, canola oil brown sugar and extracts. Incorporate into the dry ingredients until well blended. Mix in coconut, pecans and mashed banana last.

Fill a large non-stick or lined loaf pan (or two small ones) to about three-quarters full, sprinkle with extra granola (Banana Honey-Nut Granola is best for this) and bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool. Remove from baking pan as soon as cool enough to handle. Enjoy for breakfast, an after-school snack or with a scoop of ice cream for dessert. Wrap any unlikely leftovers well for the next day.

*Bunnery Natural Foods Original and Banana Honey-Nut Granola can be used in equal proportion, or use Original Granola plus ½ cup of honey.

Directions
Preheat oven to 375°F.
Combine the granola with all the dry ingredients in a large bowl. In a separate bowl mix well together the milk, eggs, canola oil and brown sugar. Incorporate into the dry ingredients until well blended.

For best results, use a non-stick, 18-muffin pan or line molds with paper flutes. Fill each about three-quarters full, sprinkle lightly with extra granola and bake for 25 to 30 minutes, or just until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool slightly. Remove as soon as possible from baking tins to prevent muffins from becoming soggy on the bottom. Enjoy for a delicious, breakfast, snack or healthy dessert!

or try combining Original Granola and Banana Honey-Nut Granola in equal proportion

Directions
Heat the oven to 325°F. Generously butter an 8“x5” inch loaf pan. Gently heat the rum and pour over the currants to barely cover; set aside to soak for at least 20 minutes. Cream butter and sugar until smooth. Stir in maple syrup and vanilla. Add eggs one at a time and mix thoroughly after each, scraping sides of the mixing bowl occasionally. Add flour and salt and mix until just incorporated. Add granola and currants and mix by hand until well combined.

Pour batter evenly into pan and smooth to edges. Sprinkle liberally with a cinnamon sugar and crosshatch with a toothpick to allow the cinnamon sugar to penetrate the batter slightly. Scatter with a little extra granola just to decorate and lightly press into the surface. Bake for 45 to 55 minutes, or until barely done; if over baked the cake will be dry. Allow to cool. This cake is at its delicious best if served the same day, but if leftovers persist, wrap well. This makes a great addition to a packed lunch, after school snack or toasted for day-after breakfast.

Sunday, 16 December 2012

Granola is widely known and loved as a delicious, nutritious, fiber rich breakfast food, energy boosting snack and healthy dessert accessory. Based on oats, nuts and honey, variations include dried fruits, seeds and other whole grains, all gently baked together until crisp. But granola hasn’t always been around.

In 1894, Dr. James Caleb Jackson came up with the first ‘granula’ for clients of his sanitarium in Dansville, New York. Composed of graham flour, granula resembled jumbo Grape-Nuts. The Jackson Sanitarium was a prominent health spa situated on a hillside overlooking Dansville, and was also known as ‘Our Home on the Hillside.’ The company Jackson formed to sell his invention was thus named Our Home Granula Company.

When John Harvey Kellogg later devised a similar cereal, he changed the name to ‘granola’ to avoid legal conflict with Jackson. Granola languished until the 1960s and the early rise of health foods; fruits and nuts were added to enhance its nutritive value and appeal. Various people laid claim to granola’s revival or reinvention, notably Layton Gentry, who is credited with a granola recipe using oats. Yet granola remained a niche product into the next decade.

In 1972, Jim Matson, an executive at Pet Milk of Saint Louis, Missouri, introduced Heartland Natural Cereal, the first major granola brand. It was soon followed by Quaker’s 100% Natural Granola, Kellogg’s Country Morning Granola and General Mills’ Nature Valley Granola. And granola was off to the races.

Bunnery Natural Foods’ Original Granola recipe was created in 1975 and has remained virtually unchanged since. Though introduced only in the last few years, our Blueberry, Cranberry Nut-Vanilla and Banana Honey-Nut granolas are all based on that original recipe. All are handcrafted products made from natural ingredients and without preservatives, baked daily in our ovens.